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Forum
-> Household Management
-> Kosher Kitchen
amother
OP
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Thu, May 27 2021, 9:46 pm
Can someome tell me what im doing wrong?
Im thinking its the almost new oven I'm using that I bake it 350 for 45 min. Its not too fluffy and follow a good white spelt recipie that in other ovens at a family members house comes out so good!
Experts on fluffy white spelt challah: please add your advise on what you do to make it fluffy. Maybe I need a need recipie? Maybe rising time is off?
Please share your input sucessfully baking fluffy white spelt challah.
Thanks
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flowerpower
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Thu, May 27 2021, 11:00 pm
Use grain brain white spelt flour
Fresh yeast
Spelt conditioner is a must
Let it rise 50 minutes and then let it rise in the oven for 20 min on 200
Then bake on 400 for 15-20 min
Then lower it to 300 for 30 min
Light fluffy and tasty
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amother
OP
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Thu, May 27 2021, 11:03 pm
flowerpower wrote: | Use grain brain white spelt flour
Fresh yeast
Spelt conditioner is a must
Let it rise 50 minutes and then let it rise in the oven for 20 min on 200
Then bake on 400 for 15-20 min
Then lower it to 300 for 30 min
Light fluffy and tasty |
What is spelt conditioner? What does ot do?
Have a link to a grocery that sells it?
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rowo
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Thu, May 27 2021, 11:52 pm
I’ve been making spelt challah for years and I never add any conditioner.
From my experience and reading, dough made from spelt flour doesn’t need to be kneaded.
Wheat flour needs to be kneaded to achieve soft fluffy dough because it contains more gluten.
Be gentle with your dough.
I mix by hand (only because I don’t have a machine big enough) and once all the ingredients are well mixed in and it’s a nice cohesive dough I leave it.
Form a nice ball, oil it and cover it rise.
When I’m ready to braid I also try to handle the dough the least possible.
If I give my kids dough to make a challah they often end up playing with it and reshaping their challah 10 times. They have fun, but by the end of it that piece of dough is very sticky and their challah comes out very crumbly once baked.
Hope this helps
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amother
Salmon
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Fri, May 28 2021, 12:02 am
This is the recipe I use. Always giving them away to family and friends that love my challah's. It's a winner and oh so good
Spelt challah for 5 lb flour
Add to bowl in order of appearance:
2 1/2 T. Salt
1/3 of the flour from the bag
3 oz. yeast
1/2 of the flour from the bag
4 eggs
3 3/4 c warm water
7 oz oil
7 oz honey
Rest of flour
Knead on 1 for 10 minutes
Rise for 15 minutes
Knead on 1 for 3 minutes
Rise on table with oil onto of dough for 1/2 hour
While Rising always make sure dough is covered either with a plastic or towel. Best if both
Bake 425 for 15 minutes
350 for 15 minutes
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flowerpower
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Fri, May 28 2021, 12:12 am
amother [ OP ] wrote: | What is spelt conditioner? What does ot do?
Have a link to a grocery that sells it? |
Health food stores sell it. Makes the challah fluffy
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amother
Vermilion
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Fri, May 28 2021, 12:15 am
Is spelt conditioner, gluten?
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amother
Powderblue
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Fri, May 28 2021, 1:51 am
Is it a proper oven or countertop convection? Those are not ideal for baking, uneven always.
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evaeva
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Fri, May 28 2021, 4:44 am
use WONDERMILL WHITE SPELT, LET RISE ONE HOUR B4 KNEADING, ONE HOUR AFTER KNEADING
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amother
Bisque
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Fri, May 28 2021, 11:28 am
I bake my challes 15-20 min, on 230° C (or I start out on 230 and lower to 200 after 10min)
45 min baking seems a bit long.
The oven should be really hot when you put them in.
I use water to produce steam at the beginning of the baking process (I pour water on another oven sheet that I put under the challes)
Also it might be that you do not pour enough water in the dough... you have to find a nice middle ground: if you use too much water, the shape will so beautiful, if you don't use enough water, the challes will be less soft.
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4pom
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Fri, May 28 2021, 3:31 pm
Thanks for all these tips. Does no-one let it rise after they shape the challahs. I feel like I’m missing something.
Thanks
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amother
Salmon
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Fri, May 28 2021, 3:34 pm
4pom wrote: | Thanks for all these tips. Does no-one let it rise after they shape the challahs. I feel like I’m missing something.
Thanks |
I let them rise 10-15 max. You don't want to over rise spelt .
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4pom
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Fri, May 28 2021, 3:34 pm
amother [ Salmon ] wrote: | I let them rise 10-15 max. You don't want to over rise spelt . |
Thanks. This was very helpful
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amother
Caramel
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Fri, Nov 19 2021, 9:40 am
Amazing recipe, adapted from Rebetzin Kanievskys recipe a"h
Put in bowl in this order.
4.5 TBSP dry active yeast
4.5 cups warm water
Let yeast dissolve for 5 mins.
1 and 1/4 light olive oil
Use 5 lb wondermills white spelt flour
Put 1.5 TBSP pink salt (mix into bag of flour)
Mix/knead in 3/4 of the flour well.
Then add 1.5 cups honey
Add rest of flour
Egg challahs, rise for 20 mins. bake in preheated oven at 350 degrees for 25 mins.
A taste of Gan eden! Enjoy!
Ps. You can also make cinna buns with the Xtra dough. Roll out, smear with oil. Sprinkle cinnamon and honey. YUM!
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amother
Navy
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Fri, Nov 19 2021, 9:43 am
This recipe calls for all-purpose. Did you substitute spelt?
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amother
Marigold
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Thu, May 05 2022, 10:02 am
Can I use whole spelt with this recipe? Anyone have recipe for whole spelt?
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amother
Caramel
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Thu, May 05 2022, 10:52 am
amother [ Caramel ] wrote: | Amazing recipe, adapted from Rebetzin Kanievskys recipe a"h
Put in bowl in this order.
4.5 TBSP dry active yeast
4.5 cups warm water
Let yeast dissolve for 5 mins.
1 and 1/4 light olive oil
Use 5 lb wondermills white spelt flour
Put 1.5 TBSP pink salt (mix into bag of flour)
Mix/knead in 3/4 of the flour well.
Then add 1.5 cups honey
Add rest of flour
Egg challahs, rise for 20 mins. bake in preheated oven at 350 degrees for 25 mins.
A taste of Gan eden! Enjoy!
Ps. You can also make cinna buns with the Xtra dough. Roll out, smear with oil. Sprinkle cinnamon and honey. YUM! |
You can definitely use whole spelt with this.
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